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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Coconut cakes are always showstoppers at family gatherings. Package all that delicious dessert flavor into a pint-sized liner for a single-serving treat that's a guaranteed crowd pleaser. Instead of paper liners, use the shiny kind instead to dress the cupcakes up. Ingredients:
2 3/4 cups butter, at room temperature |
2 cups granulated sugar |
4 large eggs |
2 teaspoons each vanilla and almond extracts |
3 cups all-purpose flour |
1/2 teaspoon each baking powder, baking soda, and salt |
1 cup coconut milk |
1 1/2 cups flaked coconut, plain or toasted |
8 ounces cream cheese, at room temperature |
2 3/4 cups powdered sugar |
Directions:
1. Preheat oven to 350°. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts.
2. In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter.
3. Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.
4. Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut.
5. Note: Nutritional analysis is per cupcake.
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